Seared Eel Cutlets

Staff Writer
Seared Eel Cutlets
Thinkstock/iStockphoto

 

Northern Ireland’s lough neagh eel, has become quite a delicacy in Europe, and has been harvested for years amongst the Irish people. In hopes of keeping evil spirits at bay, it is said that the dish was a popular Halloween specialty that was served in chunks and seared in oil and garlic. While it may be tough to get your hands on fresh eel straight from Irish waters, you can definitely find fresh eel at your local fishmonger. 

2
Servings
671
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup flour
  • 1 Tablespoon chopped basil
  • 1 Teaspoon red pepper flakes (optional)
  • 1 medium eel, skinned and filleted
  • 4 Tablespoons sunflower oil
  • 3 cloves garlic, minced
  • 1 lemon, halved

Directions

 

In a small bowl, mix the flour, basil, rosemary, and red pepper flakes.

Slice the eel into 2-inch-thick cutlets. Squeeze the lemon halves over the cutlets. Coat both sides of the cutlets in the flour mixture, set aside.

Heat the oil in a skillet over medium-low. Sauté the minced garlic until soft and fragrant, about 1 minute. Add the cutlets 1 by 1 into the pan. Fry until the coating is crispy and the eel is cooked through, about 3 minutes per side.

Eel Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Eel Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Nutritional Facts

Total Fat
40g
61%
Sugar
0.9g
N/A
Saturated Fat
6g
30%
Cholesterol
129mg
43%
Protein
26g
52%
Carbs
52g
17%
Vitamin A
1068µg
100%
Vitamin B12
3µg
51%
Vitamin B6
0.2mg
8.8%
Vitamin C
19mg
31%
Vitamin D
24µg
6%
Vitamin E
15mg
77%
Vitamin K
7µg
9%
Calcium
48mg
5%
Fiber
3g
10%
Folate (food)
36µg
N/A
Folate equivalent (total)
36µg
9%
Iron
2mg
9%
Magnesium
38mg
10%
Monounsaturated
20g
N/A
Niacin (B3)
4mg
22%
Phosphorus
300mg
43%
Polyunsaturated
11g
N/A
Potassium
406mg
12%
Sodium
55mg
2%
Thiamin (B1)
0.2mg
16.6%
Zinc
2mg
14%

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